INGREDIENTS

  • 2 tablespoons Rosemary's paprika

  • 1 teaspoon Rosemary's cayenne pepper

  • 1 teaspoon Rosemary's garlic powder

  • 1 teaspoon Rosemary's onion powder

  • 1 tablespoon salt

  • 1 teaspoon ground black pepper

  • 2 teaspoons Rosemary's ground cumin

  • 1 ½ tablespoons brown sugar

  • ¼ teaspoon Rosemary's ground cinnamon

  • ⅛ teaspoon ground cloves

  • ⅛ teaspoon Rosemary's ground nutmeg

  • 5 pounds pork spareribs

  • 2 pounds hickory wood chips, soaked

DIRECTIONS

  • In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
     

  • Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
     

  • Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.

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RECIPE OF THE MONTH
Always something delicious. ​You can find many of the herbs and spices on our website.

Mouth Watering Country Style Ribs

The ribs fall off the bone and the flavors are amazing! Mmm! Mmm!